After my last post on Homemade Speculoos Spread, I needed to find a use for all the leftover Speculoos (we are talking numerous jars from the various kitchen experiments.) I had already coerced many of my colleagues at work into helping me finish one jar, and in order to prevent myself from just eating the rest with a spoon, I decided to make a frosting to go along with some carrot cupcakes.

If you are a little unsure about what exactly Speculoos spread is, then you are in for a treat! It looks a little bit like peanut butter (it has even been marketed as Europe’s alternative to peanut butter) but it is actually very different. It tastes like cinnamon cookies, but in spread form. A ‘cookie butter’ if you will.

I have decided that hazelnut milk is the best dairy-free milk there is. It makes cereal taste like dessert, is delicious in tea and coffee, and makes the best hot chocolate ever (hot chocolate that tastes like Nutella anyone?) Continue Reading →